Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 3
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- Pages.417-420
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- 1996
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- 0367-6293(pISSN)
Effect of Water Extract of Green Tea on the Quality and Shelf Life of Cooked Rice
녹차 물추출물이 쌀밥의 품질 및 저장성 향상에 미치는 효과
- Roh, Hyun-Jeong (Department of Food and Nutrition, Wonkwang University) ;
- Shin, Yong-Seo (Department of Agricultural Chemistry, Wonkwang University) ;
- Lee, Kap-Sang (Department of Agricultural Chemistry, Wonkwang University) ;
- Shin, Mee-Kyung (Department of Food and Nutrition, Wonkwang University)
- Published : 1996.06.30
Abstract
We investigated the effect of green tea extract (GTE) on the sensory properties, color value and shelf-life characteristics (pH, titratable acidity and total bacteria count) of cooked rice. Sensory attributes such as taste, flavor and overall acceptability were significantly higher in cooked rices prepared with 500, 1000 ppm of GTE than those of control group (p<0.01) but there was no significant difference among samples (p<0.01) in textural quality. Redness, yellowness and total color difference (